Today let’s talk about how to choose sake that suits your taste palette.
The umami from sake usually comes from succinic acid and amino acid. These acids give a stronger punch to the aftertaste. As we all know, there are many different types of amino acids, the “main acid” in sake is usually Glutamic acid which can also be found in kombu seaweeds, tomatoes, soy beans and cheeses.
Glutamic acid is also known as an “essential food for the brain”, it provides energy for the brain, it has potential to reduce blood pressure, it is great for skin care, etc. The GABA(gamma-aminobutyric acid) also works as an neurotransmitter in your brain, it can enables the boy and mind to relax. For people who live in cities with all the hustles and bustles, relaxation is something luxurious undoubtedly!
In terms of sake pairing, the key is to make use of the “synergistic effect of umami”. When glutamic acid from sake goes together with inosinic acid and guanylic acid from meat, the umami skyrockets 2-3 times! To make it simple, sake goes REALLY well with cheeses, meat and mushrooms.
There is no need to overthink, just remember the amino acid level of your favourite sake, you can use that as a standard when you try a new brand. The higher the amino acid level it is, the more umami it has and a richer and stronger taste. On the other hand, a lower amino acid level means there is a more refreshing and lighter taste.
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